Classic Homemade Baked Beans

Who doesn’t love old fashioned baked beans, and homemade to boot? This recipe hits all the notes I’m looking for in classic baked beans. Adapted from a recipe I ran across from Whole Foods, there’s a richness to these beans that is out of this world. And it starts with bacon … as we all know bacon makes everything better. That alone could classify a dish as awesome in my eyes.

But there’s so much more. There are tender white beans; sweetness comes at you from brown sugar and molasses; and there’s some spice and smokiness with a little chipotle chile powder and a splash of liquid smoke. All that combines into baked bean perfection. Mmm, hmm.

Give this recipe a shot. Trust me, you won’t be sorry. It’s the perfect side dish to any BBQ or cookout. And they are even better as leftovers after all the flavors have a chance to marry. You could make them a day in advance and then reheat when you want to serve them.

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Classic Homemade Baked Beans
Author: 
Recipe type: Side dish
Cuisine: American
Serves: 6-8
 
Ingredients
  • 6 slices of thick cut bacon, chopped; I use apple wood smoked bacon or maple
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 can of tomato paste
  • ½ brown sugar, light or dark
  • 2 tbsp molasses
  • ½ - 1 tsp chipotle chile powder, or to taste
  • 1 tsp dry mustard
  • 1 tbsp apple cider vinegar
  • 3 – 15 oz. cans white beans rinsed and drained, navy are good, or 6 cups cooked white beans
  • 1 ½ - 2 cups chicken broth, more if needed
  • Splash of liquid smoke
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 325º F.
  2. Add bacon to a large, oven-proof skillet or pan (preferably with a lid – foil will also work), over medium heat, cook until it starts releasing its fat.
  3. Add olive oil and onions, cook until soft and translucent, about 8-10 minutes.
  4. Stir in tomato paste, brown sugar, molasses, chipotle chile powder, dry mustard, and apple cider vinegar until well combined. Cook for a 1-2 minutes.
  5. Add white beans, chicken broth – start with 1 ½ cups, salt and pepper, and splash of liquid smoke, stir gently to combine.
  6. Cover skillet, place in oven and bake for 1 hour.
  7. Remove lid, add more broth if needed to remoisten the beans, and continue to bake, uncovered, until the top is browned and bubbly, about 30 minutes more.
  8. Carefully take skillet or pan out of the oven, let stand at least 5 minutes before serving; beans will be very hot.